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23 May 2011

Herbed Couscous

The chives are up, and there's garlic left-over. They make a great combination for flavoring couscous. Thanks to a gift from a dear friend, I have a tasty little Moroccan cookbook - Moroccan: A Culinary Journey of Discovery. The author provides a great herbed couscous recipe, which can withstand all sorts of moderation. The best part is how simple the prep is, because you bake the couscous. We adapted the recipe, and served the following version with another recipe inspired by the same book - Moroccan-Style (Venison) Roast with Preserved Lemons.

INGREDIENTS

1 3/4 C couscous

1/2 tsp. salt

1 3/4 C warm water

1-2 T olive oil

4 scallions, finely chopped or sliced (or chives or onions)

1 bunch fresh green herbs (parsley or cilantro, or one of each)

1 bunch fresh mint

1 T butter

1/2 preserved lemon, finely chopped

PREPARATION

Preheat oven to 350 degrees Fahrenheit.

Put couscous in oven-proof baking dish (ideally one with a lid).

Stir in water and salt.

Cover and set aside for 10 minutes, to allow couscous to absorb the water.

Drizzle oil over couscous, toss in scallions and herbs, and dot the surface with butter.

Cover with piece of foil or wet wax paper (or the lid).

Bake in pre-heated oven for ~ 15 minutes (until heated through).

Garnish with remaining herbs and preserved lemon.

NOTES

I didn't have parsley or mint on hand - silly, because they're abundant in our garden plot right now, but that's across town. Just cilantro is tasty on it's own, though.

I left the lemon out, because the meat had plenty of it. If you're using preserved lemon in the main dish, I recommend leaving it out of this dish - it has a strong (though delightful) flavor, and the mild couscous is a nice counterweight.

SOURCE NOTES

Fresh organic herbs are available in home gardens right now, or from many grocers.

Organic couscous from Marché Label Terre (385 Rue Soumande).

Check back soon for a post on how to make your own Moroccan-style salt-preserved lemons.